Think nachos, but on top of fries. This dish needs something smokey and Spanish. The Mencia grape from the Beirzo region gives you everything you need PLUS fruit flavors that brighten the dish.

Are you walking through an orchard in New England with the leaves falling all around you? No. You're at the PA Market drinking wine, but you'll think you are. Baked apple notes in the dish and the wine perfectly compliment each other. The oak aging on wine gives it depth and plays on the savory, buttery crust of the tart.

Light and a little smokey, a California Pinot Noir brings out all the flavors of this chicken without overpowering it!

Steak + Cab Sauv = THE PERFECT PAIRING!! An easy rule to follow is match the boldness of your food with the boldness of your wine.

Orange (or skin-fermented wine) is a great pairing for meatier fishes, like salmon. The spices in the dish, reflect in the flavors in your glass.

Garnacha has light bodied berry flavors with just enough tannic structure to match the flavors of the pork.

The orchard fruit flavors of the wine compliment the soft, earthy sweetness of the empanada filling, while the fresh acidity cuts through the creaminess of the crema.

Fruit forward enough to handle a little heat. This medium bodied red stands up to the chorizo without overwhelming the chicken.

Not your typical oaky, buttery chard, the winemaker describes this wine as a deconstructed margarita. Citrus and sea salt are just what you want with shrimp Tacos, and here it is in wine form! *The 2021 vintage we carry got a whopping 98 points from Robert Parker!*

Pizza can be tricky with all it's different components, but Italy has got it covered for great pairings. Light enough to pair with the sauce and veggies with enough acidity to cut through the cheese and meats.

Pair pizza like the Italians do with this bone dry semi sparkling red. The bubbles and acidity in the wine match well with the fatty cheese and the acidity from the tomato sauce.

A coastal white wine from Portugal that brings all the citrus and minerals to brighten and compliment the shrimp.

Bold dish, bold wine. This wine is a little peppery, and adds to those flavors of the steak as well.

If it grows together it goes together is the theme for pairing with our TaPAria menu! Pair this dish with a Spanish white with enough fruit to handle some spice and a crisp acidity making your mouth water for another bite!

Seafood loves citrus flavors. Enter Alvarinho. This normally crisp, clean wine has added depth with some oak aging, making it perfect to accentuate the creaminess of the beans, and giving it enough oomph to stand up to the chorizo.

Italian wine with an Italian Board? It's a no brainer! And this medium bodied, dry, oaky red from Tuscany is perfection. Enough acidity and tannin to cut through the fattiness of the meats and cheeses without overwhelming it.

Cheddar and Cab Sauv will always be in my top wine and cheese pairings. The bold flavors in this unique board need a bold unique wine. Voces, from the Sonoma Valley, stands with its spicy, dark chocolate notes.